Black-Eyed Pea and Eggplant Soup

Preparation info
  • Makes

    8 cups

    • Difficulty


Appears in
The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

  • About

This soup is easy to prepare, and the unexpected combination of herbs and spices makes it a real treat.


  • 3 cups (750 ml) water or vegetable broth
  • 1 eggplant


Put ½ cup (125 ml) of the water and the eggplant, onion, and bell pepper in a large soup pot. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the remaining 2½ cups (625 ml) of the water and the black-eyed peas, tomatoes, basil, thyme, nutmeg, and salt and stir to combine. Cook, stirring frequently, for 15 minutes. Remove from the